Lamb Stew with Zucchini and Tomatoes

Our zucchini plants are suddenly producing an abundance, and farmers market stalls are also loaded with all type of summer squash. It won't be too much longer before we see the first fresh tomatoes; in the meantime I am using the last few packages in my freezer, making room for the ones we'll put up in the new season. I served this with fresh rosemary olive bread from El Jardin bakery, an excellent pairing.

1-2 Tbsp olive oil
5-6 cloves garlic, minced (or 3/4 cup chopped scapes)
1 1/2 lbs ground lamb (or substitute stew lamb)
5-6 cups diced zucchini
3-4 cups frozen (thawed) or canned tomatoes, drained of most excess liquid
2-3 tsp minced fresh rosemary
Salt and pepper to taste

Heat the olive oil in a large pot, then add the garlic and saute for 2-3 minutes. Add the lamb and cook until done. Drain off the fat, then add the zucchini, tomatoes, rosemary, and salt and pepper. Cook over low-medium heat until the vegetables are tender. If the stew seems to watery, you can thicken it by stirring in a paste made of 1 Tbsp white flour + 2 Tbsp water.

Serves about 4.